Implementing these extra precautionary measures is another way employees can feel good about where they work, and customers can trust their favorite food/ beverage is being prepared by healthy crew members.  This is one of the many ways everyone is doing its part to help stop the spread of COVID-19 at this critical time.

— During some situations, restaurant managers have to handle health related roles.  During these special times, they might for example meet each employee outside the restaurant before each shift, then evaluate the employee for obvious signs of illness.  Managers would then send employees home if symptoms such as cough, fever, shortness of breath, sore throat, or signs of a respiratory infection are directly observed.

— Managers in these times might also prohibit any employee from entering the restaurant if the employee answers “yes” to questions about: experiencing signs or symptoms; had any close contact with any person who has been confirmed infected with a pandemic like COVID-19; has returned from international travel or a cruise within 14 days; has returned from travel to an area known for high numbers of cases, within the last 14 days.

Questions might include:  Are you showing symptoms associated with COVID-19? Have you been diagnosed with COVID-19? Have you had close contact in the past 14 days with someone who has been diagnosed with COVID-19? Have you been told by a health care provider or public health official that you should self-quarantine due to potential COVID-19 exposure, or are you suspected of having COVID-19?

COVID-19 Specific Guidelines by the National Restaurant Association (English and Spanish)

State and Local Guidelines 

Note:  If a franchisee, please work with your franchisor and follow their additional and the latest guidance.